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undergraduate thesis
Kromatografske metode određivanja proteina
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:164387
Zenuni, Florime
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Zenuni, F. (2010). Kromatografske metode određivanja proteina (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:164387

Zenuni, Florime. "Kromatografske metode određivanja proteina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:164387

Zenuni, Florime. "Kromatografske metode određivanja proteina." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:164387

Zenuni, F. (2010). 'Kromatografske metode određivanja proteina', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 09 November 2024, https://urn.nsk.hr/urn:nbn:hr:159:164387

Zenuni F. Kromatografske metode određivanja proteina [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 November 09] Available at: https://urn.nsk.hr/urn:nbn:hr:159:164387

F. Zenuni, "Kromatografske metode određivanja proteina", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:164387

Metadata
TitleKromatografske metode određivanja proteina
Title (english)Chromatographic methods for determination of proteins
AuthorFlorime Zenuni
MentorKsenija Marković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2010-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Proteini su makromolekule građene od velikog broja aminokiselina. Utjecu na svaku osobinu koja karakterizira živi organizam te igraju različite ulogu u ljudskom tijelu. Prva i osnovna zadaća proteina je njihova neophodnost u procesu rasta i razvoja. Ovisno o dobi i spolu potrebe za proteinima se znatno mijenjaju. Važni su sa prehrambenog i tehnološkog stajališta. Proteini se nalaze u raznim vrstama prehrambenih proizvoda. Svrha ovog rada bila je, pregledom znanstvene literature, iznijeti pregled kromatografskih metoda određivanja proteina. Tekućinska kromatografija, odnosno visokodjelotvorna tekućinska kromatografija (HPLC) najčešća je tehnika analitičkog i preparativnog određivanja proteina hrane.
Abstract (english)
Proteins are macromolecules composed of a large number of amino acids. They affect every property that characterizes a living organism and they play different roles in the human body. The first and main task of the proteins is the necessity in the proces of growth and development. Depending on age and gender, needs for protein are supstantially changed. Proteins are important from the nutritional and technological points of view. They are found in various kinds of nutritional foods. The aim of this work was, reviewing scientific literature, to present an overview of chromatographic methods for determination of proteins. Liquid chromatography or High Performance Liquid Chromatography (HPLC) is the most common technique for analytical and preparative separation of food proteins.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:164387
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-02 10:46:20